Caribbean Pineapple Pie

Place pineapple in large glass or plastic bowl. Stir in 1 cup sugar and the rum. Cover and refrigerate at least 4 hours.

For Pastry: Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball; divide in half. Shape each half into flattened round on lightly floured cloth-covered surface. Roll 1 round 2 inches larger than inverted pie plate, 9- x 1 1/4-inches, with floured cloth-covered rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Heat oven to 425 degrees F. Drain pineapple, reserving juice. Spoon pineapple into pastry-lined pie plate.

Mix 1/2 cup sugar, the flour, cinnamon and nutmeg in 1-quart saucepan. Stir in 1/2 cup of the reserved juice (reserve remaining juice).

Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in margarine. Pour over pineapple. Trim overhanging edge of pastry 1 inch from rim of plate.

Roll other round of pastry into 10-inch circle. Cut circle into 1/2-inch strips. Place 6 strips across filling. To make lattice top, weave a cross-strip through center by first folding back every other strip going the other way.

Continue weaving lattice, folding back alternate strips each time cross-strip is added. Fold trimmed edge of lower crust over ends of strips; seal and flute. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning during baking.

Bake 35 to 45 minutes, removing foil strip for last 15 minutes of baking, until crust is brown and filling is bubbly.

Gradually beat 1/4 cup plus 2 tablespoons reserved pineapple juice into cream cheese with electric mixer on medium speed until smooth and creamy. Serve with pie.